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$50 to Spend on Fiery Moroccan Cuisine

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This East Village eatery serves up North African fare with French influences -- the product of a Brussels-trained, Moroccan chef working alongside a pastry aficionado who crafts delicate cookies hailed by the New York Times as "required eating."

"[the] Casablanca-born chef stuffs a batch of his own merguez every couple of days. The resulting sausages, incorporated into various dishes or grilled on their own as a "tapa," are plump torpedoes of lamby goodness, aggressively and expertly spiced." - New York Times